Sweet and spicy flavors come together with these honey chili glazed baby carrots, which make a wonderful side dish for your holiday meal, or just a tasty warm snack!
We’re hosting Thanksgiving at our new house this year! And I’m equal parts ecstatic and panicked. Ecstatic because, as you know, I kind of love cooking. Panicked? Well, my dining room table is under a pile of boxes and power tools still {unpacking takes forever, y’all} and utensils and pans are still mostly piled all over the countertops as I try to figure out where their homes are, and, well, we’ve got some work to do.
Still, I’m looking forward to breaking out some classic favorites and some new favorites and seeing how everyone likes them. And one of the first things I’m looking forward to trying out with my family are these sweet and spicy honey chili glazed baby carrots.
They’re really easy to make, just a few simple ingredients and only about 15 minutes on the stove, and you don’t really have to supervise them. It makes them a perfect side for your holiday feast – or just a great little snack!
I like using baby carrots for these because they make it easy. They’re already peeled and an easy serving size. But if you want something a little more elegant, you can use peeled and sliced carrots – I like slicing them on an angle for this.
Here’s how you make them!
Honey Chili Glazed Baby Carrots
Ingredients
- 1 tbsp olive oil
- 1 1/2 lbs baby carrots or peeled and cut carrots
- 1/2 tsp salt
- 1/4 cup water
- 1 tbsp unsalted butter
- 3 tbsp honey
- 1 tsp chili powder
Instructions
- In a medium skillet, heat the olive oil over medium heat until shiny. Add the carrots and the salt and cook 5 minutes, stirring occasionally.
- Reduce the heat slightly and carefully add the water (it may spatter). Cover and cook for another 5 minutes, or until carrots are fork tender.
- Reduce the heat to low. Add the butter, honey, and chili powder, and stir to combine. Cook an additional 5 minutes, or until the butter is melted and the carrots are well glazed.
- Serve and enjoy!
Nutrition
Pairing note: I love to serve these with my Thanksgiving dinner, so my pairing recommendations will take their cue from my holiday wine pairings. However, with anything honey and chili, you really can’t go wrong with a Pinot Noir.
I’m slowly and surely digging my way out from underneath work and this move, so thanks for bearing with me! We’re doing a lot of cooking and a lot of experimentation, and I’m looking forward to bringing what we’ve learned to the table.
What’s going on your Thanksgiving table?
